So yes ACV works! Thanks Place into the freezer to set (around 4-6 hours). You keep upping your game, photo and recipe-wise! It’s better to do it over night to allow it to cool down and get firm. Oats can make it a little stiff. I just think it adds the sourness that cream cheese would otherwise add. Keep your cheesecake stored in the coldest part of your refrigerator and serve it cold straight from the fridge. Beautiful raw vegan lemon cheesecake is a tasty and healthy dessert. Set in fridge or freezer to firm up. Can I make this with cocoa? There were multiple steps but very simple and all in all easy. Now I just need to plan one! I tried this recipe yesterday and OMG it tastes Required fields are marked *, Rate this recipe . Oh my! If you happen to forget to soak them, then all is not lost. I would still like to make them but maybe make hers without chocolate…but what could I add in its place? So, hmm. Would you know what size your ramekins are? I don’t think so unfortunately. ? These look amazing, and are unlike any other recipe I’ve tried. I used two tablespoons and it gave a nice little tartness. People did not believe that there was no dairy in them. It sets up so well! They add other things to it that might affect its chemistry. thanks!! Add soaked cashew nuts to a blender jug along with water, maple syrup, melted coconut oil, lemon juice and vanilla and blend until very smooth. I put it in a 10 inch springform pan and it worked perfectly. Stop right there. This recipe is simple, requiring just 30 minutes prep and 10 basic ingredients you likely have on hand right this moment: Dates Wow, these look so fantastic. Thank you again for another smashing recipe! Enfin la recette vegan du cheesecake ! However, I was left with half the amount of both the crust and the creme. Place into the freezer to set. I probably won’t put the topping on it. INGRÉDIENTS : 4 portions. ★☆. I just couldnt believe the amount of calories for 1/3rd of the tiny cheesecake…. Been keeping it in the freezer and just thawing pieces when I need a treat. I made this for the first time last night and was so stoked!!! But if you give it a try let us know how it goes! I’ve made your vegan pumpkin cheesecake which was amazing! I like a lot of lemon so used more than the recipe. It was DIVINE! Recipe here. They’re: Creamy I think the chocolate (specifically the cocoa butter) is what helps this cheesecake firm up so well. I’m committed to not using any sweeteners — what’s a good/okay substitute for “maple syrup or agave nectar (or honey if not vegan)”? I thought nothing could beat your 7-ingredient cheesecakes, but I think this just did! I’m thinking 8inch. I followed the recipe exactly and the result is decadent, creamy, and chocolate-y. I am always very pleased with your recipes, Dana, but found this one particularly great. But now I see I can at least kick gluten and dairy to the side and just take the rest in moderation – I feel I can do this! I purchased Ghiradelli 100% cocoa powder and wondered HOW to use this recipe with that rather than hardened chocolate? This vegan cheesecake is the best ever! Strawberries and blueberries on the side was amazing. Hi Claire, full fat is best for creaminess, but either will work. Thank you! We’re so glad you enjoy them, Fiona! If you can’t get coconut butter, you could switch the topping to something else completely, or you could make your own coconut butter from dessicated coconut (also known as finely shredded coconut or sweetened coconut flakes). It’s a little pricey. It’s important to soak your cashews for this recipe. Thanks! Drooling over here. I have a mid-range blender – a Ninja that I bought on Black Friday a few years back. I’m currently drooling onto my keyboard. Would give more than 5 stars! Owww looks extremely delicious!! Do you think this recipe would taste good with an oreo base similar to the peanut butter cup cheesecake? Not sure where I went wrong. Is it possible to get gray conversions for this recipe? Once the cheesecake is thawed, keep it stored in the refrigerator or freezer*. Looking at the list of the ingredients, I have no doubt these cheesecakes are super delicious. It adds that creamy texture I adore! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! That’s tough. Then drain and rinse before using. I love all your recipes and look forward to every post! Do they freeze well? We don’t have a candy cane cheesecake, but we do have other peppermint recipes on the blog like ice cream and fudge and cupcakes if you do a search. Holy these look stupendous! Elizabeth at Pineapples and Polka Dots says. Excited to make this, too. Hi! From her, my in-laws, and myself thank you for this amazingly delicious recipe!! I’m definitely making this on Valentines Day, but would it freeze the same if I just made one big cheesecake instead of minis? thanks Dana, you’ve made being vegan easy and delicious! Seriously delish! I have a mini cheesecake pan from Chicago Metallic, with removable bottoms. We are fine with coconut but are peanut, tree nut, egg, dairy and soy free. (If not I’ll add whipped cream and berries) Consistency was perfect and taste was absolutely divine. Nuts (walnuts + cashews) (here is my YouTube video https://youtu.be/kOHFyxK1JCs). Vegan Lemon Custard Cheesecake Bars. Next I decided to make your chocolate one, and out of all of the recipes I have made over the years, yours have hands down been my absolute FAVORITE! Cocoa (or cacao) powder It’s dried coconut that is shredded very finely. Vegan Cheesecake or Vegan Pie? Would whole fancy cashews work for this or do they have to be raw? How much would I use if I could? I used oats for the crust but i kept the cashews for the filling. Thanks so much for the lovely review! Will these work if I wash the salt off? We all love it!! These look amazing! A delicious make-ahead chocolate lovers delight. You can also, Dawn @ Florida Coastal Cooking and Wellness, Orange Cranberry Crisp (Gluten-Free & Easy! So make it as easy as possible with soaked cashews. Raw Vegan Cheesecake Cu Capsuni, un desert sanatos, cu ingrediente 100% naturale; un desert raw vegan usor si rapid de preparat. I understand this is a dairy free recipe, but why call it something it’s not? And how about the coconut cream? Coconut oil can be a little too prominent in flavor, and olive oil is more neutral. will negate the minimalist in the baker :), Thank you for sharing your recipes, Pour le biscuit : 60 g de dattes So you can’t switch it for either of those. Once set, these gems pop right out of their ramekins (or muffin tin or cake pan – see notes for options!) It was smooth creamy and the taste was spot on. The bottom crust was perfect texture and sweetness, and I liked how the filling wasn’t overly sweet. It was easy to put together and I was in a hurry so popped it in the freezer for about an hour and a half to set. Use the back of a spoon to press it down into a neat flat layer. Avocado cheesecake recipe // Cheesecake à l’avocat. Thanks will be keeping an eye out for more your recipes. It’s a 5 star for sure. I made it in a springform, it came out easily after 5 hours in the fridge. We have made this making sure to soak the cashews. It is still more ideal to soak them overnight though. They were really divine! So it’s probably not what you’re going to make every other week but it’s rich as heck so that’s another reason you’re probably not going to make it every other week. Edited to add: I made it in a 9” round cake pan vs small ramekins and it was perfect! This is so easy and amazing! They were so creamy and delicious. That cross section photo is killing me!!!! Chocolate is always the answer! I brought it out about 20mins before we cut it! Xo, Oh yes for sure! Thank you !! xX. Although this was pretty good, i found it to be a bit grainy. Hope this helps! Please read my disclosure policy. For the topping, mix together melted coconut butter, maple syrup, vanilla extract and sea salt. This will be my favorite go to cheesecake from now on. OMG my mouth is watering only after seeing this pictures! Photography is outstanding as always, Dana! If it's too dry, add a few more dates through the spout while processing. Will defo make this again. I made this and let it set overnight because it still looked like pudding after 6 hours. What an excuse to eat it. I have to Hoover it up off the counter with my mouth. How does this deliciousness hold in warm temperature? Is there any way we could replace the lemon (1/4) with something that’s a bit more neutral? Tasted beautiful! I omitted the dates for Oreos in the crust! Do you think the filling only will freeze okay for 4 weeks? I accidentally hit the button too fast. Topped with a salted caramel fudge sauce and some sprinkled sea salt it is the perfect contrast of salty and sweet with creamy and smooth. I don’t have a proper blender, just a mini processor, so I did alot by hand, so that may have made a difference. Decorate the cheesecake with sprinkles of sea salt and some macadamia nuts. I am so trying this soon. So inspiring! And just to be clear it’s nothing like any other nut butter and it’s also nothing like vegan butter. Maybe do follow the soaking procedure if you have a regular blender. I’ll give more than 5 stars! I did add 2 heaping Tbs of unsweetened cocoa powder to the batter because it wasn’t chocolatey emough for me. My tip for anyone making this recipe is to really follow steps 5 and 6 carefully for a creamier result. Add all filling ingredients to a blender (starting with the lesser amount of lemon juice and working your way up) and mix until very smooth - up to 2-3 minutes. I have one question though: does it really need the lemon? Ein Kuchen mit Avocado? Hope that helps! I love this idea! *If you know when you’re going to be serving this cheesecake, you can keep it in the freezer until you need to serve it and then let it thaw at room temperature and serve. I’m not dairy or gluten free but I will definitely be pinning and making these soon. This was dessert for our Vegan Holiday meal (for all our non-vegan family) and IT.WAS.RIDICULOUS….ridiculously easy to make and even more ridiculously DELICIOUS! Hi there! I will make energy snacks from the crust- I rolled it to a “snake” and will cut to slices BUT I don’t know what to do with the creme itself (I don’t want to make another 12 cupcakes of this recipe as I finished eating almost all of them and gained weight and fat :-) ) I haven’t tried them with any toppings yet, but so far everyone in the house loves them, including my 4 yr old chocolate lover and my partner who normally turns her nose up to cheesecake. I could see folks adding more to get even more tartness and also just to avoid lemon flavor. Coconut butter is really the key ingredient in this caramel sauce. Did you ever figure out how to make these without the sugar-sweetened chocolate bar? Thanks so much! Perfection. If you can’t easily find coconut butter you can also make your own. Not to mention, it helps the cheesecakes firm up in the fridge, making this recipe NO freeze and NO bake! :). Your pictures are stunning. I’d like to make a bunch of these in miniature muffin tins for a party. Für mich bis vor kurzen nicht vorstellbar, bis ich diesen leckeren gesunden Avocado Cheesecake für mich entdeckt habe. Such as this recipe. Creamy, rich and delicious. Thanks in advance! Soaking in hot water reduces the time needed for soaking. The great news is, unlike my other flavors, these stay firm at room temperature for hours, so if you’re taking this one to a party, you’re good to go! I think you guys are going to LOVE these cheesecakes. Made this as a large ‘cheesecake’ in a springform pan for Boxing Day as our daughter is a vegan. Yum! I want to make them all and I can’t keep up with them!! The ingredients, while quite simple, can get a … Thanks for sharing! See notes for storage. In addition, to make removing the cheesecakes easier, cut out two strips of parchment paper per ramekin and lay them in an "X" shape at the base. Made these at the weekend topped with fresh raspberries and sprinkled with cocoa nibs. Mine turned out a bit too sour and I don’t like the combination of chocolate and sour taste. I made this and it is the best chocolate cheesecake ever! You’ll see in the ingredient list that you can easily sub out the coconut for another oil option, as well as any other non-dairy milk option! However, I could still cut it and it tasted great. I made it for my dairy free hubbie and DEFINITELY NOT DAIRY FREE in laws. But really, either one works! Thanks in advance :). It’s still pretty grainy. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' Hmm, you can usually sub oats in place of nuts in the recipes. Not only does it have the taste and texture of cheesecake, but you can save extra batter and eat it like ice cream since it’s dairy free :) I added a little instant espresso and cinnamon for extra spice, Oh my goodness! That additional time for setting (4 – 6 hours, or 1 – 2 hours in the freezer) caught me by surprise. Do you think you can sub the oil for applesauce or just leave it out? Divide filling evenly among the ramekins (or other serving dish). If you can’t have dairy (and cheesecake starts a hurricane in your belly, like me), this is the PERFECT alternative. These look seriously amazing! These cheesecakes were amazing. Top with circle shape. Any chance you have a candy-cane Christmas version?? Thanks for sharing :). I used a 10 inch springform pan because that’s what I had available and it worked wonderfully! I love the pictures, too. Perfect balance of flavor and texture. *This recipe was first published in March 2018. These are not over-coconutty at all! Meanwhile, blitz the ingredients for the base with a … I will use it again. It’s set and I’ve just put it in freezer for Christmas, luckily I had a little filling left over so poured it into small cups and have just eaten it. So kind. Decadent!! I made mine in a 9inch springform pan. *The topping must be made with coconut butter and not coconut oil. Tas. Hey! Chocolaty Not sure mine are the right size. But I include other ideas below, including a recipe for a quick peanut butter sauce! I made this for a New Years party and they were a hit! The hands on time for this recipe is actually really short, a bit of processing, a bit of blending, a bit of stirring, really it’s too easy! Every photograph makes me want to eat them more. Give it a try and let me know what you think! . and I can definitely appreciate that this comes together in the fridge and not the freezer, nice touch :), Jennifer Stevens | Adventurous Appetite says. I know when I blend OO to make mayo I have to be super careful because it’ll go bitter when in the blender…. I was wondering what I could use as a substitute for cashews, (as I am allergic to them) Thank you!! Thank you so much for great vegan recipes! This recipe is FANTASTIC — perfect for Shavuot! I am so excited to share this recipe for vegan cheesecake with you. I recommend using the olive oil (I love olive oil), because I think the coconut oil would make them too firm. Your email address will not be published. Everyone loved them! I will definitely make these again. I could have probably stretched it to 18 with some advanced planning. It may just be a little thinner/more shallow. Thanks ! However I am stumped by the US cup measurements!! I love keeping a few in the freezer for whenever I need a little dose of chocolatey goodness. Hi Cate, The lemon adds the classic tanginess of cheesecake. They were awesome. Me again. … We will revisit the recipe to see if we can make a note on this. Let us know if you give it a try! I love that this recipe uses raw nuts and doesn’t have to be baked. Very excited to be making this! My filling turned out to be super liquid! My dad HATES coconuts but these look soooo good! We’re so glad to hear that, Christine! But both do the same job! Thanks for the fabulous, I really want to make these (and loads of your other recipes too) but my boyfriend is allergic to nuts (I’m not the biggest fan either) and I have no idea what to use in their place. Sorry for the confusion! It’s gluten-free and free of refined sugar. Yum. FYI these are amazing for Passover which is a jewish holiday coming up! Get the recipe. Next time, would you mind leaving a rating with your review? with amounts of cocoa, fat and sweetener needed for a substitute. Chocolate-y goodness! You could leave it out but it won’t be as creamy! Hmm did you happen to change anything in the recipe? I got my cups at World Market! Or, getting really wild here, maybe vegan eggnog instead of the water? Thank you so much. The lemon adds the classic tanginess of cheesecake. ), https://minimalistbaker.com/best-blenders-review-vitamix-kitchenaid-blendtec/. 7-Ingredient Vegan Cheesecakes. It must set in the freezer but thereafter can be stored in the coldest part of your fridge for around 5-7 days. The date crust is genius!!! It drives me crazy when I see the amount of terrible vegan cheesecakes out there where the recipe clearly calls for it to be … I’ll tag you on Instagram! I’ll have to give them a whirl! Also, does the coconut milk need to be refrigerated first and do you use the whole can (cream and water) or just the cream? This turned out so nice and creamy and good! I wonder if anyone has ever made them into a layered cheesecake? ★☆ Definitely going to make this again. It’s super helpful for us and other readers. 9. :). Aw, we’re so glad everyone enjoyed it, David! Jennifer. I am planning on making this tomorrow but I was wondering if it has any coconut flavor to it. They store well in the fridge for a few days, and in the freezer for up to a few weeks! I’ve sworn off dates for years because I “hated” them. Do you think a 10 inch springform pan would be too big? Or can they be omitted? I can’t wait to see how they go over tomorrow. Can you recommend a substitute? Soak the cashews in hot water for 1 hour. *If you forget to soak the cashews overnight, then you can take a shortcut. after taste left by chocolate sweetened with sugar . There’s little choice of vegan desserts here in Mexico so I’m grateful for a recipe with basic ingredients. I made one and it’s in the fridge now, can’t wait to try it! So yes ACV works! It was a great way to offer many people a treat. I used the boiling water method for the cashews and made a peanut butter sauce and salted caramel sauce to make a variety. I have made this two times now. I was so nervous that they wouldn’t like it, but they were begging for more! Soak your cashews. Comment Policy: Your feedback is really appreciated! If you didn’t tell no one would notice it wasnt dairy! I made these for a family dinner and my dad continues to remind me how amazing they were. STAAAAAHHHP. It turned out so good! It works great on my soaked cashews; I just have to run it on high for several minutes to get all of the nut particles broken down. Cheers! I haven't tried it but it has excellent reports from the newsgroup. Yes you can! For Christmas dessert I made it in a springform pan. I am gluten-, dairy- and -egg free due to food intolerances and my kids have started to get interested in more vegan eating for health and the environment. Divide crust among serving dishes and carefully press with fingers to distribute. From the ultimate New York baked cheesecake recipe to our quick no-cook cheesecake recipe, enjoy a slice from our mouthwatering selection. It had more of a silky smoothe texture. They look so fancy and taste sublime. Omg, so delicious!! Be patient. Banana as sweetener instead of maple syrup. Let us know how it goes! This is definitely a keeper recipe!! Hi! I will definitely be making these again!! :). We’re so glad it turned out well, Tina! Here is the link to my experience making (and eating) it. Can I freeze them eith the topping and where can I find the cups?? We’re so glad you enjoyed it! I also wish it was a little more cheesy tasting. *Walnuts work great as an alternative to macadamias for the crust. Because, well, chocolate is always the answer. I made this for a friend’s birthday and everyone loved it. If so how much to how much? Wow, these look so yummy! I want to make them and bring them into work? It’s super helpful for us and other readers. Hi Shiraz, feel free to make 1 large cheesecake (in a springform pan or round cake pan). One thing, when I made the filling, it seemed super runny, so I added some coconut flour to thicken it up – maybe I didn’t need to and it would have set thicker if I had just left it? ⊗VEGAN ⊗RAW ⊗SANS GLUTEN. It was smooth and creamy with just the right amount of sweetness – soooo good! Do you have any suggestions? Hi Shefali! I don’t think I have raw cashews. Allow the cheesecake to thaw at room temperature for at least 30 minutes before serving. I love all the fresh berries that you used to adorn them – they really make me believe that spring is totally on the way (despite what the thermometer here in Canada might say). Thanks loads for the reply, I actually meant to say coconut cream! I like it because it creates delicious flavor and texture but I have definitely made pie crusts without coconut, you can simply leave it out or add more nuts to compensate. This looks amazing. Recent converts to plant based food and it has open my eyes to a new culinary world (corny af but true) I have tried a couple other of your recipes and so easy to follow. What a treat. They should pop right out. And up the sweetness? Notify me of followup comments via e-mail. Real chocolate cheesecake is my favorite thing in the world, so I was so disappointed to go through the list of ingredients, and not find the cheese. you are interested in the challenge for future recipes??? Can I use hazelnuts instead of walnuts or almonds? And did it work ok? When you say other non-diary milk is almond ok? It was everything I was hoping for, chocolatety, Rich, and satisfying. Dana, THIS recipe looks fabulous! ★☆ You could mix nuts and coconut flakes and oats with maple syrup and press it in. I am interested in how you are happy to substitute olive oil in for coconut oil…it seems all raw desserts need coconut oil and this is what puts me off. This looks insane. Thank you for the recipe I will def be making this again. Can I use cashew butter instead of soaked cashews. No, it honestly doesn’t’! I’m transitioning to a dairy free diet after 14 years of lacto-ovo-vegetarianism, and this website is like my bible when it comes to dairy free cooking. Not a huge fan of the date crust but it is a healthier version! I have cacao butter I can add seperatley. It’s very simple to make and I love it doesn’t need to be baked. I just reposted it . Any suggestions on what quantity I should use for these substitutions? Thanks for this!! Thank you so much for sharing! I would add more sweetener. Followed the recipe exactly however using coconut oil instead of olive, and using honey instead of maple syrup. Olive oil Can I add agar-agar, to make it more resistant? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! The crust would probably work well with pepitas (raw, shelled pumpkin seeds). So much like the ‘real thing’ you will hardly believe it. The people eating it hadn’t tasted this recipe before so they didn’t know what it should taste like–they loved it and several asked for the recipe!! Hi Dana, because of allergies my son is dairy free AND nut free. The next day the texture was like a thick mousse. Yes! After it was done settling in the spring form pan, we presented the desserts to our family and everyone was in awe of how beautiful the cheesecake looked. This Vegan New York Cheesecake is for people who are serious about their dessert. I made this for my other half’s birthday and he thoroughly enjoyed this! I am very pleased with it’s taste and texture….best chocolate cheesecake I ever had. Could we use Raw Almonds instead of raw cashews? And really quite easy to do…, I just made this for a birthday dessert! If yes, would you recommend I roast them first? If you don't want to eat slice after slice of classic, creamy, velvety, rich cheesecake and spend all of your time coming up with delicious ways to top your perfect baked cheesecake… The consistency just won’t be as creamy. It will start off crumbly, keep going until it starts to clump together in sticky clumps. You could not tell at all that these were not made with cream cheese! Additionally, you’ll want to use the whole can of full fat coconut milk! Sweet Vegan Cheesecake.